Gluten Free Panko Breadcrumbs

So if you’re like me you love a really crunchy chicken tender, mozzarella stick or crispy baked avocado fry. To get that crispy/crunchy but healthy effect you need to use Panko bread crumbs. Now I’ve showed you how to make your own instead of spending a bajillion dollars on a teensy container in the store however I never shared with you how to make them Gluten Free…

that is…

until now!

One of my dearest friends suffers from Gluten allergies and she shared this with eons ago. Now I’ve tried making this with gluten free bread and um yeah… let’s just say I threw away more than I cared to. It just never had the same taste.

Now what I’m about to share is really, REALLY difficult and time consuming. You’ll break a sweat, your back will hurt and you’re curse me from sun up to down with how tedious this is but it’s totally worth it.

Ready???

Get a box of Rice Chex Gluten-Free cereal and either a baggie/rolling pin, blender or food processor. Take about a minute or 2 and you’re done.

I know! That was so rough, huh? Would you like a beer or soda to cool off from that work out? *giggle*

Yeah, THIS…

this is literally as simple as putting some in a food processor, giving it a few pulses and that’s it.

Seriously…

No, really!

HEY! Would I kid you?! LOL

Now I’ve tried this with both Corn and Rice Chex cereals and the tastes vary slightly. It’s truly your call on this.

Can’t answer that. I can only go by what the box of Cereal is marked and what the company says. I would assume they’d have to pass thus with the FDA, no? You do make a good point. Perhaps it’s processed in a way to remove it?

I’m not taking any chances. I get a red raw rash every time I consume even the tiniest bit of gluten

Gluten-free Labeling
In August 2013 the FDA issued a ruling on gluten-free labeling (effective August, 2014). Labeling gluten-free is voluntary. However, products carrying a gluten-free label claim must meet the definition set by the FDA, which includes:

Must contain less than 20 parts per million (ppm) gluten.
Cannot contain any type of wheat, rye, barley or crossbreeds of these grains.
Cannot contain any ingredient derived from these grains that has not been processed to remove gluten.
Cannot contain an ingredient derived from these grains which has been processed to remove gluten, if it results in the food containing 20 or more ppm gluten.